Gluten-Free Bread Recipe

Pour yeast into the bowl of an electric stand mixer, along with ½ teaspoon sugar and ¼ cup warm water. Whisk to dissolve yeast, then let rest for 5 to 10 minutes to proof the yeast.

Add in the remaining 3 tablespoons + 1 teaspoon granulated sugar, the milk, canola oil, butter, eggs, and lemon juice.

Fit mixer with paddle attachment and whip on low speed to combine. The butter won’t blend in at this point, but it will once dry ingredients are added.

Add in all remaining ingredients and mix on low speed to combine, then increase to medium speed and mix for 5 minutes. If using the paddle attachment that constantly scrapes the bowl, mix on medium-low speed. If not, stop the mixer and scrape down the sides and bottom of the bowl occasionally. Near the end of mixing the batter should have a consistency similar to a quick bread like banana bread.

Pour bread dough into a buttered 9×5-inch baking dish and spread to both ends with a rubber spatula.

Smooth top with wet hands, while slightly doming loaf. Wetting the top will also prevent it from drying out while it rises since it won’t be covered.

Transfer to a warm place free from draft to rise for 1 hour to 1 hour and 15 minutes. Preheat oven to 375 degrees F during the last 10 minutes of rising, being gentle with loaf once it has risen.

Bake bread in preheated oven for 20 minutes, then reduce oven temperature to 350 degrees F. Tent loaf with foil and bake for 20 minutes longer or until loaf is done. (Top center of the loaf should no longer be doughy).

Cool in the loaf pan for several minutes then invert onto a wire rack to cool completely. Once cool store in an airtight container or resealable bag in the refrigerator. Slice into ½-inch slices.